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Andiamo Italian Restaurant Keeps it Simple and Delicious with Locally Grown Ingredients

By Elisha Neubauer

"Dining at Andiamo is a simple experience". This is the tagline you'll see when you browse Andiamo Italian Restaurant's website. And, it's more than just a tagline; it's a goal they live by. Working with only the finest, local and seasonal ingredients, they manage to blend the foods of the Santa Fe region with the Italian cuisine they love so much.

The Andiamo menu is all fresh, made in house and from scratch. Each dish has stood the test of time, remaining on the menu out of popular demand. "For first timers, I would recommend going with what sounds good and asking the server for further description if unsure," says Joan Gillcrist, owner of Andiamo Italian Restaurant. "If it sounds good, you'll probably like it."

The original concept behind the Andiamo was to be 'a restaurant for restaurant people.' "We opened in 1995 as a restaurant for those who appreciated good quality food, but didn't make enough money to eat often at the high end restaurants of the time," explains Gillcrist. "We became popular with the wealthier set as well, and they preferred a more polished décor, so we have remodeled several times since we opened."

For their most recent remodel, Andiamo decided to let an expert handle it, and they found themselves with a fresh new look that gave a nod to the building's rich history. Heather Van Luchene, from HVL Interiors, took a contemporary spin on the original design, basing her concept off the original brick house which was built in 1880). "It was thought to have been built by the owner of the Santa Fe Railroad," said Gillcrist. "We wanted a contemporary feel while conveying a sense of its history."

Andiamo serves only high quality foods, but at a median price point- making it a go-to for many customers. "For some people, we are their everyday place," Gillcrist details. "For others, it is where they come for special occasions. This joining of demographics gives the restaurant a true sense of community that we love."

While their service is above the bar, Gillcrist points at another feature as the reason for their success. "Serving local ingredients is important to me," she says. "Eating locally grown food helps our vitality. It is worth it to me to seek it out. Aside from the labor-intensive processes and the very experienced cooks who make our food, our quality product is what makes our food really good."

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About The Author

Elisha Neubauer is a freelance editor, ghostwriter, book reviewer, and author. She is...

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